If you’re craving a dessert that brings together the comforting, crumbly goodness of classic cornbread with a sprinkle of sweetness and a soft, cake-like crumb, this Cornbread Cake Recipe is exactly what you’ve been waiting for. It’s a perfect blend of simple pantry staples and a touch of magic that transforms everyday ingredients into a warm, inviting treat. Whether you’re serving it as a cozy dessert or a sweet snack, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is wonderfully straightforward, yet every item plays a crucial role in creating the perfect texture and flavor of your cornbread cake. These essentials work together to give you a moist yet tender crumb and just the right balance of sweetness and richness.
- Yellow cornmeal: Provides the classic cornbread texture and a subtle corn flavor that’s the star of the show.
- All-purpose flour: Helps lighten the cake so it doesn’t turn out too dense or crumbly.
- Granulated sugar: Adds sweetness and helps with browning, giving a beautiful golden crust.
- Baking powder: Works as a leavening agent to make the cake fluffy and tender.
- Salt: Balances the sweetness and enhances all the other flavors.
- Milk: Adds moisture and creates a smooth batter for that melt-in-your-mouth texture.
- Unsalted butter, melted: Infuses richness and a slight buttery flavor while keeping the cake tender.
- Large eggs: Bind the ingredients together and contribute to the cake’s structure and fluffiness.
- Vanilla extract: Adds a lovely fragrant note that elevates the entire cake.
How to Make Cornbread Cake Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan to ensure your cake doesn’t stick and can be easily sliced once baked. This simple step sets you up for success from the beginning.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Mixing these dry ingredients first ensures the leavening is evenly distributed, giving your cake an even rise and perfect texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the milk, melted butter, eggs, and vanilla extract until smooth. The combination of these wet ingredients adds moisture, flavor, and structure, creating the tender crumb that makes this Cornbread Cake Recipe so irresistible.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing. This careful mixing keeps your cake light and fluffy rather than dense.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pan and spread it out gently. Bake for 30 to 35 minutes until the top is golden and a toothpick inserted in the center comes out clean. Let it cool for about 10 minutes before slicing to allow the flavors to set perfectly.
How to Serve Cornbread Cake Recipe
Garnishes
This cornbread cake shines when topped simply but elegantly. A drizzle of honey or a dollop of lightly sweetened whipped cream adds a lovely contrast to the slightly grainy texture of the cornmeal. Fresh berries or a sprinkle of cinnamon sugar can also add a nice touch.
Side Dishes
It pairs beautifully with warm butter and a cup of coffee for breakfast, or alongside a bowl of chili for a comforting, hearty meal. For dessert, complement it with fresh fruit or a scoop of vanilla ice cream to create a luscious contrast of flavors.
Creative Ways to Present
Cut the cornbread cake into small squares and serve as finger food at gatherings, or layer it with layers of whipped cream and berries for a quick, rustic trifle. You can also toast slices lightly and spread with jam or honey for a delightful treat.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread cake keeps beautifully covered at room temperature for up to two days. For longer freshness, store it in an airtight container in the fridge for up to 5 days. Be sure to cover it well to prevent drying out.
Freezing
You can freeze slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. Thaw them overnight in the refrigerator before reheating for best texture and taste.
Reheating
Reheat your cornbread cake by warming it gently in the oven at 300°F (150°C) for about 10 minutes or until warm throughout. A quick zap in the microwave works too if you’re short on time, though the oven method helps restore that freshly baked crispness.
FAQs
Can I use a different type of flour in this Cornbread Cake Recipe?
While all-purpose flour provides the best texture, you can substitute with whole wheat flour for a nuttier taste—but expect a denser crumb. Gluten-free alternatives can work, but you may need to adjust liquid ratios for the right consistency.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the milk with almond or oat milk and replace the butter with a dairy-free margarine or coconut oil. The texture may change slightly but it will still be delicious.
Can I add extras like corn kernels or jalapeños to this recipe?
Yes! Adding corn kernels can boost the corn flavor and texture, while diced jalapeños bring a spicy kick that complements the sweetness surprisingly well. Just fold them in gently before baking.
How sweet is this Cornbread Cake Recipe?
This recipe offers a balanced sweetness that works as both a dessert and a snack. If you prefer it less sweet, simply reduce the sugar from 1 cup to ½ cup for a more traditional flavor.
What is the best way to slice the cornbread cake?
For clean slices, use a sharp knife and cut when the cake has cooled slightly but is still warm. This helps maintain the structure and prevents crumbling.
Final Thoughts
This Cornbread Cake Recipe is one of those gems that brings warmth and comfort in every bite. It’s easy to prepare, uses simple ingredients, and delivers a deliciously sweet yet wholesome flavor that everyone will love. Give it a try, and watch it become your go-to treat for any occasion!
Print
Cornbread Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Description
This Cornbread Cake is a delightful twist on traditional cornbread, combining the sweet flavors of yellow cornmeal and sugar into a moist, tender cake. Perfect for dessert or a sweet snack, this Southern-inspired treat is easy to make and delicious served warm with butter, honey, or whipped cream.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the milk with the melted butter, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it out evenly with a spatula or the back of a spoon.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Let the cornbread cake cool in the pan for about 10 minutes before slicing and serving. Enjoy warm with butter or your favorite toppings.
Notes
- For a sweeter twist, drizzle with honey or serve with whipped cream.
- If you prefer a more traditional cornbread flavor, reduce the sugar to 1/2 cup.
- This cake is delicious served warm with butter.
